Broad Ribbon Noodles with Leek – Chestnut – Cream and Old Parmesan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 point chestnut (vacuum packed)
- 2 leeks
- 1 clove garlic
- 200 g ribbon noodles, wide
- 200 ml cream or condensed milk (even works with reduced fat)
- 1 tablespoon butter
- sugar
- Almond (s), chopped
- Parmesan, old, freshly grated
- Vegetable broth, instant
- salt and pepper
- Paprika powder
- thyme
Print Recipe
Pin Recipe Instructions
- Quarter the leek lengthways, then cut into pieces 5-10 cm long and wash well. Roughly chop the chestnuts.
- Heat the butter in a large pan and fry the chestnuts in it. Add the sugar and let it caramelize. Then add the leek and season with the herbs and spices as required. Squeeze the garlic. Deglaze with cream or condensed milk (depending on how powerful it should be - I always use 4% condensed milk and I think it tastes great, there is already enough butter in it as a flavor carrier).
- Cook the pasta until al dente according to the package instructions, then drain through a sieve.
- In the meantime, lightly toast the almonds in a small pan without fat.
- Pour the sauce over the pasta. Sprinkle the parmesan shavings on top and sprinkle with the almond slivers and, if desired, freshly ground pepper. Serve hot.
- Tip: If you like, you can of course also add white wine or sparkling wine to the sauce.
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